Grilled eggplant with black bean vinaigrette

Name: Grilled eggplant with black bean vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 large eggplants, cut into 8 lengthways; 1/2 cup (125ml) sunflower oil; 3 spring onions, shredded; 1/4 cup (85g) black bean garlic sauce (from supermarkets); 2 tsp finely grated ginger; 1 tbs black vinegar (from Asian supermarkets); 2 tsp white sesame seeds, toasted

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Grilled eggplant with black bean vinaigrette

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by Matt Wilkinson

Chef and author

Mar 01, 2017

I don’t think any one vegetable shouts ‘grill me’ quite like eggplant, says chef Matt Wilkinson.

2 large eggplants, cut into 8 lengthways
1/2 cup (125ml) sunflower oil
3 spring onions, shredded
1/4 cup (85g) black bean garlic sauce (from supermarkets)
2 tsp finely grated ginger
1 tbs black vinegar (from Asian supermarkets)
2 tsp white sesame seeds, toasted

Method

1.

Place eggplant in a colander set over a bowl and sprinkle with 2 tsp salt flakes. Set aside for 10 minutes to draw out moisture. Rinse, then pat dry with paper towel. Brush with 1/4 cup (60ml) oil.
2.

Meanwhile, place onion in a bowl of iced water to curl. Set aside until needed.
3.

Heat a chargrill pan or barbecue to high heat. Grill eggplants for 4 minutes each side (inner flesh sides first and outer skin last) or until tender and grill marks are visible.
4.

Meanwhile, whisk the black bean paste, ginger, vinegar and remaining 1/4 cup (60ml) oil in a bowl until well combined.
5.

Place eggplant on a serving platter, top with strained onion and spoon over dressing. Sprinkle with sesame to serve.